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Receta Cauliflower Beets And Watercress With Orange Ginger Dressing
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Ingredientes
- 3 med beets, trimmed
- 1 lb cauliflower, trimmed and cut into walnut-size florets
- 2 Tbsp. fresh-squeezed orange juice
- 2 tsp grated orange zest
- 1 Tbsp. rice vinegar
- 1 1/2 Tbsp. finely minced ginger
- 1/2 Tbsp. mustard Sea salt, to taste
- 3 Tbsp. extra-virgin extra virgin olive oil
- 2 x handfuls watercress, thick stems removed
Direcciones
- Preheat oven to 350 degrees. Place beets in a small casserole and roast till very tender, about 1 1/2 hrs. Let cold, then peel off skin, trim ends and cut into 1/2 inch cubes. Place in a large serving bowl.
- When beets are almost finished cooking, steam cauliflower till tender but still slightly crisp. Add in cauliflower to beets in serving bowl.
- In a small bowl, whisk together orange juice, orange zest, vinegar, ginger, mustard and a large healthy pinch of salt. Add in extra virgin olive oil a few drops at a time, whisking vigorously to emulsify. Season to taste with salt.
- Pour dressing over cauliflower and beets. Toss well to coat. Just before serving, add in watercress and toss till proportionately dispersed.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 204g | |
| Recipe makes 2 servings | |
| Calories 242 | |
| Calories from Fat 181 | 75% |
| Total Fat 20.52g | 26% |
| Saturated Fat 2.85g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 92mg | 4% |
| Potassium 562mg | 16% |
| Total Carbs 13.7g | 4% |
| Dietary Fiber 4.8g | 16% |
| Sugars 7.88g | 5% |
| Protein 3.18g | 5% |
